Bistro - Line Cook

Job Title

Bistro – Line Cook – Full Time

The starting pay range for this position begins at $20/hour and is based on the level of qualifications and relevant experience above the minimum requirements.

Shift varies to full Lunch, Dinner or Banquets. Weekends and holidays are a requirement of this job. Schedule may vary, but is generally 2:30pm to 11pm.

• The Line Cook is responsible for preparing food products that represent Biltmore’s standards for all dining, banquet and a la carte services.
• Cook IIs are generally charged with a la carte line work, hot food and pantry preparation, as well as banquet and buffet production.
• Guest satisfaction, cleanliness, organization, product quality, consistency and timeliness of service will be measured.
• Cross‑train on all lines to provide backup assistance as needed.
• Train on stewarding equipment to provide assistance as needed.
• Work closely with chefs to develop menus and plating designs, ordering of food items, inventories and food controls, and participate in the training of Cook I and stewards in accordance to department standards.
• Be a team player; top candidates will have proven teamwork abilities while operating in a fast‑paced kitchen environment; the ability to work cohesively with a team, accept and respond appropriately to feedback and prioritize duties are a measure of success in this position.
• Communicate effectively and professionally with co‑workers and supervisors within area of responsibility and within other property locations.

• High school diploma. Culinary training and/or certifications preferred.
• At least one year of related culinary experience in a full‑service restaurant. The ideal candidate will have had two years of prior experience in a fine dining/upscale dining environment. An equivalent combination of education and experience may be considered.
• Demonstrated commitment to providing world class guest service and stellar dining experiences.
• Knowledge of food sanitation procedures. SERV Safe certification preferred.
• Ability to work effectively in a fast‑paced, team dynamic environment with time sensitivities and production deadlines.
• Strong organizational, planning and time management skills.
• Read and execute recipes.
• Work effectively with minimal supervision.
• Take initiative and be proactive where appropriate.
• Exercise good judgment and creatively problem solve as necessary.
• Be professional in both appearance and demeanor at all times.
• Experience on a cooking line (fry, grill, sauté, etc.) is preferred.

• Able to sit, stand, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
• Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time.
• Must be at least 18 years of age.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitality